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Here is the very first batch roasted on the Rocquette, a Nicaraguan bean. (a couple of scorched beans which were the roasted beans i used as indicator beans in the cold trials, i missed a few when i got them out!)

Yes KK, I have only roasted 2.5kg batches so far. I went a bit light for my taste with the initial blend, temp offset is about 10° different to the bean temp thermocouple on the KKTO and I was more worried about over roasting than under roasting!

I seem to have a handle on it now, hearing the cracks and getting the roast depth i want.

There are a few things to fix, it needs a proper loading hopper, that is in the works, it needs a better dump system, I think I will modify so its a slide gate too, and I suspect the burner ended up to high in the burner chamber so I may have to add an extra spacing spool in.

Its not easy to control the temp ramping at the moment, particularly at the end of the roast so I am hoping the spacing may assist that.

Still, I am knocking out 2.5kg in under 15m which is close to a 4x efficiency gain, and I seem to have managed to maintain the flavour profile.

Further to our discussion via email, the VC i have mounted inside an old esky (or chully bun) - it is quiet enough to hear first crack, in fact the noise that makes it harder to hear is the noise the beans make as they rattle against the pyrex glass tube!

The chaff collector made out of an old troopy air cleaner works, but I will make some mods down the track so it automatically empties as you roast - currently I have to manually dump the chaff when finished roasting.

Cooling I will detail later, it uses a gold panning seive mouted in a box with a 100cfm fan blowing up through the beans. I was going to agitate but found it cools in about 3.5 minutes so probably not necessary.

Neighbors downwind are one of my customers!

I will make a video of the whole process of a roast when I get my act together!